Channel the flavors of the Mediterranean in this bountiful appetizer board. A duo of classic hummus and roasted eggplant dip offers dunking options for seeded crackers, carrot sticks and raw fennel slices. Juicy grapes and dried apricots provide a sweet counterpart to salty prosciutto and feta cheese.

Jamie Vespa MS RD
Source: EatingWell.com, January 2019

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
16
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread hummus directly onto the board near one center edge. Drizzle the hummus with 1 tablespoon oil; sprinkle with herbs. Place eggplant dip in a small serving bowl and set on the opposite center edge; drizzle with 1 tablespoon oil.

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  • Arrange carrot and fennel slices on one corner of the board, letting the carrots hang over the edge slightly. Scatter crackers on the opposite end of the board. Place baguette slices next to the eggplant dip.

  • Arrange prosciutto slices between the hummus and the eggplant dip. Place feta in a small bowl; drizzle with the remaining 1 tablespoon oil. Place the bowl in the corner of the board.

  • Place artichoke hearts in a small bowl and set it on the opposite end of the board from the feta.

  • Scatter grapes and apricots in any remaining open spaces on the board. Garnish the board with fresh basil sprigs.

Nutrition Facts

205 calories; protein 6.9g 14% DV; carbohydrates 24.9g 8% DV; dietary fiber 3.2g 13% DV; sugars 6.3g; fat 9.6g 15% DV; saturated fat 2.1g 11% DV; cholesterol 9.4mg 3% DV; vitamin a iu 2431.8IU 49% DV; vitamin c 4.9mg 8% DV; folate 23.1mcg 6% DV; calcium 50.7mg 5% DV; iron 1.4mg 8% DV; magnesium 19.8mg 7% DV; potassium 234.7mg 7% DV; sodium 459mg 18% DV; thiamin 0.1mg 9% DV.